Boko Boko — Print Recipe — The Culinary Codex

A savory porridge of cracked wheat simmered with shredded chicken and aromatic spices until creamy and thick. This comforting dish is traditional fare for Eid mornings and special occasions.

Ingredients

2 cups cracked wheat (bulgur)
300g chicken breast
1 large onion, diced
3 cloves garlic, minced
1 cinnamon stick
1 teaspoon ground cardamom
1/2 teaspoon ground cumin
2 tablespoons ghee or coconut oil
6 cups water or chicken broth
Salt and pepper to taste
Ground cinnamon for garnish

Instructions

1 Boil chicken breast in salted water for 25 minutes until cooked. Shred finely and reserve the broth.
2 Heat ghee in a heavy pot. Saute onion and garlic for 3 minutes.
3 Add cracked wheat, cinnamon stick, cardamom, and cumin. Toast for 2 minutes.
4 Pour in chicken broth (or water) and bring to a boil.
5 Reduce heat to low, add shredded chicken, and simmer for 35 minutes, stirring frequently.
6 The porridge should become very thick and creamy. Add more liquid if needed.
7 Remove cinnamon stick. Serve in bowls dusted with ground cinnamon and a drizzle of ghee.

Did You Know?

Boko boko is the traditional breakfast on Eid al-Fitr in the Comoros. Families start cooking it before dawn so it is ready when the men return from the Eid prayer at the mosque.